Entree: France – Lorraine – Filet Mignon de Porc aux Pruneaux (Pork tenderloin medallions braised with prunes in a sweet-savory Lorraine-style sauce)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 25 min

Additional 10 min

Total 1 hr

Ingredients

- 1.5 lb (700 g) pork tenderloin, trimmed and cut into 1-in (2.5 cm) medallions
- 1 tsp (5 g) salt
- 1/2 tsp (2 g) freshly ground black pepper
- 2 tbsp (16 g) all-purpose flour, for dusting
- 2 tbsp (30 ml) olive oil
- 2 tbsp (30 g) unsalted butter, divided
- 4 oz (115 g) lardons or smoked bacon, diced
- 1 medium onion, thinly sliced, about 6 oz (170 g)
- 2 cloves garlic, minced (about 6 g)
- 2 tbsp (30 ml) Cognac or Armagnac (optional, for deglazing and flambé)
- 1/2 cup (120 ml) dry white wine
- 3/4 cup (180 ml) chicken stock
- 8 oz (225 g) prunes, pitted
- 1 tsp (1 g) fresh thyme leaves or 1/2 tsp (1 g) dried thyme
- 1 tbsp (15 g) Dijon mustard
- 2 tbsp (30 ml) crème fraîche
- Salt and pepper to taste
- Fresh parsley, chopped, for garnish (optional)

Instructions

1. Season the pork medallions with salt and pepper and lightly dust with flour, shaking off excess.
2. In a large skillet, heat olive oil and 1 tbsp (15 g) butter over medium-high heat. Sear pork medallions 2–3 minutes per side until golden; transfer to a plate and keep warm.
3. In the same skillet, add lardons and cook until browned and some fat has rendered, about 4 minutes. Add the onion and sauté until softened and translucent, about 5 minutes; add garlic and cook 30 seconds.
4. If using Cognac, add it now and carefully flambé or let it reduce for 1 minute. Pour in the white wine and scrape up browned bits, then add chicken stock and prunes. Stir in thyme and bring to a simmer.
5. Return the pork medallions to the skillet, reduce heat to low, cover, and simmer gently 8–10 minutes until pork is cooked through and prunes are plump.
6. Remove pork to a warm platter. Stir Dijon mustard and remaining 1 tbsp (15 g) butter into the sauce, then whisk in crème fraîche; simmer 1–2 minutes to thicken. Adjust salt and pepper.
7. Spoon sauce and prunes over the pork medallions, garnish with parsley if desired, and serve with mashed potatoes or buttered noodles.